Ingredients:

• 2 lbs. chicken wings
• 1 tbsp. baking powder
• 1 tsp. + 1/2 tsp. sea salt, divided
• 1 cup hot sauce (I like Frank’s Red Hot sauce)
• 2 tbsp. grass-fed butter such as Kerrygold, or ghee
• 1 tbsp. apple cider vinegar
• 2 tsp. garlic powder
• 1 tsp. paprika
• chopped cilantro, for topping

Other Tools Needed:

• Measuring cups/spoons
• Foil lined baking sheet
• Large mixing bowl

Method: 

Preheat the oven to 400(F). While the oven is preheating, take the wings, baking powder and 1 tsp. of sea salt and mix together in the large mixing bowl until the wings are completely coated. Why baking powder, you ask? The baking powder will suck out any excess moisture, leaving you with nice and crispy wings. YUM.

Throw the wings into the oven for about 45-50 min. While the wings are baking, prepare the buffalo sauce in the rewashed mixing bowl by combining the remaining ingredients (minus the cilantro) and mixing thoroughly. Store in the fridge until the wings are done.

When the wings are out of the oven and cool enough to handle, remove from the baking sheet and toss them into the mixing bowl with the sauce. Then mix baby, mix! Make sure the wings are completely covered with the sauce, transfer all the wings and remaining sauce to your serving dish, top with cilantro and you’re ready to go!

Make sure you grab some paper towels because these bad boys are sure to get all over your hands and face like a true chicken wing should.

Serving Size & Nutrition Facts:

2 lbs. of chicken wings should yield approximately 10-12 wings. The data below is for 1 wing, based on a total yield of 12 wings. If you’re following a meal plan, please adjust your servings to fit your meal plan as needed.

*Nutritional values given in this post are approximate. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information provided is accurate, complete and useful. 

Ingredients:

• 1 head of cauliflower (approx. 4 cups of florets)
• 1/4 tsp. coconut oil
• 1 onion, sliced
• 2 garlic cloves
• 1/3 cup tahini
• juice from 1/2 lemon
• 1 tsp. sea salt
• Optional Toppings: a drizzle of olive oil and some paprika

Other Tools Needed:

• Food processor
• Cutting board
• Chef’s knife
• Frying pan
• Mearing cups/spoons

Method:

Divide the cauliflower florets into 1 cup portions and process them in your food processor in these increments. Process the cauliflower until you reach a mash-like consistency – this can take about 15 minutes.

Warm up the frying pan and coconut oil on low heat, then add the onion and garlic. Saute until the onions are nice and caramelized. Take your time with this and be patient – you don’t want to burn the garlic and onions and have that flavor come through in the hummus.

When the onions are done, add them to the food processor with the cauliflower and the remaining ingredients and process until completely combined and the consistency looks good to you. Transfer the hummus to your serving dish and then top with a little paprika and a drizzle of olive oil. Serve with your favorite veggies and enjoy!

Nutrition Facts & Serving Sizes:

The appetizer version of this recipe makes approximately (14) 1/4 cup servings or 4 tbsps. If you are following a meal plan, please adjust your servings to fit your meal plan as needed.

*Nutritional values given in this post are approximate. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information provided is accurate, complete and useful.